Pumpkin Cream Tarts with Candied Cranberries

Pumpkin Cream Tarts with Candied Cranberries

Ingredients

•3 cups gingersnap cookie crumbs
•2 tablespoons Cinnamon
•1 1/2 sticks unsalted butter
•2 3/4 cups Sugar
•1 cup fresh cranberries
•1/2 cup milk
•1 teaspoon Unflavored gelatin
•1 cup pureed pumpkin
•2 tablespoons brandy or Cognac
•1/4 teaspoon Ground nutmeg
•1/4 teaspoon Ground cloves
•4 large Egg yolks
•1 cup heavy cream

Instruction

1. Make the tart shells: Preheat oven to 350 F. Combine the gingersnap cookie crumbs, 2 teaspoons cinnamon, and butter in a large bowl. Cover the bottoms and sides of eight 3 1/2-inch tartlet pans with removable bottoms with the crumb mixture. Transfer the tartlet shells to a baking sheet and bake for 10 minutes. Cool completely.
2. Make the cranberry topping: Bring 2 cups sugar and 1/2 cup water to a boil in a small saucepan over high heat. Add the cranberries and cook until they just begin to soften. Remove cranberries with a slotted spoon to a small bowl and set aside. Reserve cranberry syrup for another use.
3. Make the filling: Fill a large bowl with ice and water and set aside. Place the milk in a small bowl, sprinkle the gelatin over it, and set aside. Combine the pumpkin puree, 3/4 cup sugar, brandy, remaining cinnamon, nutmeg, cloves, and egg yolks in large saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble and a thermometer reads 140 F. Stir in the milk mixture, cook for 1 more minute, transfer the mixture to a medium bowl, and place over the prepared ice bath. Stir occasionally, until cool -- about 10 minutes. Fold the whipped cream into the chilled pumpkin mixture, fill the prepared shells, and smooth the tops. Chill for 6 hours or overnight. Top each tartlet with a spoonful of the candied cranberries and serve cold